Easy Chickpea Curry
Updated
Updated
This easy Chickpea Curry, a simplified version of the classic Chana Masala, is my go-to when I’m in the mood for Indian food. Made with pantry staples, it comes together in just 25 minutes, but doesn’t skimp on flavor! For a fantastic weeknight dinner that’s vegetarian and gluten free, this recipe is a must.
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5 STAR REVIEW
The first time I ever had a chickpea, I spit it out…and then avoided them for 15 years. But then later in life I fell in love with them and now the chickpea and I are BFFs.
My family are meat-eaters, but some of my most favorites dishes happen to be vegetarian – like this Chickpea Curry. It’s filling, rich in fiber, and absolutely crazy delicious! Loaded with warm spices, sautéed onion and garlic, tender chickpeas, and all coated in a rich, creamy tomato-lemon sauce, it will knock your socks off.
It’s a recipe that will keep you going back for second and third helpings even when you’re full because you just can’t resist. If you’re lucky enough to have any leftovers, the next day they’re just as good, if not better.
Love the chickpea? Check out our favorite pasta e ceci and three bean salad!
Easy Chickpea Curry
Ingredients
- ¼ cup extra-virgin olive oil
- 1 large sweet onion, diced small
- 1 tbsp minced fresh ginger
- 3 cloves garlic, minced
- 2 tsp granulated sugar
- 2 tsp curry powder (such as Madras)
- 2 tbsp tomato paste
- ½ cup vegetable broth
- 15 oz. can chickpeas, rinsed and drained
- 15 oz. can petite diced tomatoes, undrained
- 1 tbsp lemon juice
- 1 tsp salt
- black pepper, to taste
- 2 tbsp unsalted butter
- 4 cups fresh spinach
- cooked white rice, for serving
Instructions
- In a medium saucepan, heat oil on medium-high. Combine onion, ginger, garlic, sugar, curry powder, and tomato paste. Sauté and stir frequently for about 3 minutes.
- Add vegetable broth, chickpeas, diced tomatoes with liquid, and lemon juice; season with the salt and pepper.
- Bring to a simmer and cook, stirring occasionally, for 10 minutes or so, until chickpeas are soft, but not mushy.
- Stir in the butter until melted.
- Stir in the spinach and cook for 1-2 more minutes, or until spinach wilts.
- Taste and adjust seasoning, if necessary.
- Serve in shallow bowls over cooked hot rice.
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Chickpea Curry Step by Step
Gather your ingredients.
Cook aromatics and spices: In a medium saucepan, heat ¼ cup oil on medium-high. Combine 1 large diced sweet onion, 1 tbsp minced fresh ginger, 3 cloves minced garlic, 2 tsp sugar, 2 tsp curry powder (such as Madras), and 2 tbsp tomato paste. Sauté and stir frequently for about 3 minutes.
Add remaining ingredients: Add ½ cup vegetable broth, 15 oz. can drained and rinsed chickpeas, 15 oz. can undrained petite diced tomatoes, 1 tbsp lemon juice, 1 tsp salt, and black pepper, to taste.
Simmer and add butter. Bring to a simmer and cook, stirring occasionally, for 10 minutes or so, until chickpeas are soft, but not mushy. Stir in 2 tbsp butter until melted.
Add spinach: Stir in 4 cups fresh baby spinach and cook until wilted. Taste and adjust seasoning, if necessary.
Serve: Serve in shallow bowls over cooked hot rice.
What to Serve with Chickpea Curry
I always serve this over some type of white rice—long-grained, basmati, or jasmine rice are all great choices, or for a lower-carb option, make cauliflower rice. Don’t forget to make a batch of naan bread to mop up the delicious sauce. I’ll sometimes make a cool cucumber tomato salad to give balance to this dish and round out the meal.
How to Store Chickpea Curry
- Fridge. Cool completely and then store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer. Place leftovers in an airtight freezer-safe container and freeze for up to 2 months. Let thaw overnight in the refrigerator.
Other Vegetarian Recipes
- Curry Rice (with Cauliflower)
- Pasta e Ceci
- Borscht (Beet Soup)
- Chile Relleno
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
This was a super easy recipe and turned out great! Love the healthy ingredients. I added sliced baked chicken breast to the pan for the last few minutes. It needed a bit more salt than I added so added it to my rice. Would definitely make again!! Wish I could leave a picture I took!
I made this recipe tonight since my vegetarian daughter came for dinner and I wanted to try something new. OMG, this was so delicious!! Everyone absolutely loved it! It was quick and easy. Thank you for sharing. I will make this again and again!
Delicious!!!!! I made according to your recipe.
I added a couple of baby portobello mushrooms, fresh carrot and tofu.. the flavors were wonderful. It is a keeper for sure.
made this last night and added chicken and cilantro and used twice the amount of diced tomatoes. really tasty and healthy! love it. will add to my recipe keepers!
I made this the other night and it was so good and the recipe provided plenty for my husband and I to have lunch the next day. It was VERY easy to make. Just have everything ready for you start cooking.
I’m not a big fan of Indian-themed food. But the curry in this really added a kick that made it extremely tasty. The whole kitchen smelled good for a while. Very yummy dish.